Place the lamb strips (160g) into a large bowl with the za'atar seasoning (1 heaped tsp). Toss the lamb in the seasoning until it is coated.
Heat the olive oil (1 tsp) in a frying pan and once hot add the lamb and fry for about 3 minutes, stirring occasionally to ensure it's evenly cooked - 3 minutes will mean it's medium, if you want well done then leave it in for a minute or two longer).
Once cooked remove the lamb from the pan and wrap it in tin foil to rest while you prepare the other ingredients.
Warm the pitta breads (I pop mine into the microwave for about 20 seconds until they puff up - this makes them easier to cut open) and then carefully cut them open. Roughly chop the white cabbage and place it into the pittas. Add the lamb. Finely chop the mint leaves and sprinkle them over. Drizzle over the greek yogurt (2 tbsp) and pomegranate molasses (1 tbsp) and then finally sprinkle over the fresh pomegranate (2 tbsp).
Note 1 - Don't worry too much if you can't find the pomegranate molasses, simply serve the pittas without - they'll still taste delicious.
The ingredient measurements provided are a guide, if you've got a bit more or a bit less of something then it'll still work fine.
The recipe serves 2 but is easily adapted to serve as many as you like.
Two pittas provide 1 of your 5-a-day fruit and vegetables.
Serving: 1portion (2 pittas) | Calories: 394kcal | Carbohydrates: 42.1g | Protein: 24.2g | Fat: 13g | Saturated Fat: 4.9g | Sodium: 160mg | Fiber: 5.2g | Sugar: 9.9g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.